Clean, peel and finely grate the carrots. Melt 3 tablespoons of sugar in a frying pan. Add the grated carrots and let them caramelise slightly for about 5 minutes while stirring. Remove and let cool. Melt butter, add milk and cream and remove from heat. Mix flour, salt, yeast, 50 g sugar and vanillin sugar.
Add the fat-milk mixture to the dry ingredients and knead with the dough hooks of the hand mixer for approx. 5 minutes to a smooth dough. Add the grated carrot and knead well. Cover and leave to rise for approx. 1 hour until the dough has doubled.
Grease a muffin tin (12 wells) well. Spread the soft dough with a spoon in the wells. Leave to rise for 10 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Take out, let cool down briefly and remove the cakes from the trays. Let them cool down. Tip: Line the muffin tin with paper cups.
Chop the chocolate and carefully melt it with coconut oil over a warm water bath. Chop the seeds and cranberries. Spread the chocolate on the cake. Sprinkle fruit and kernel mixture on top and let dry.